almond "cheese"

I miss cheese. Not that we've completely cut it out, but I miss putting it over every vegetable we cooked: Parmesan with asparagus or spinach, feta on Greek salad, goat cheese with beets, wine and cheese, etc. Although it hasn't been fully eliminated, our cheese consumption has certainly been reduced.

I'd avoided making any of the "nut" cheeses I'd seen recipes for because the whole fermenting process seemed like an exorbitant amount of work that I was not willing to put forth in my personal time. This recipe, however, requires little work, just time, and no fermentation. It's really more of a cheese spread than a cheese you can slice and eat while sipping a glass of wine, but I'll take it.